If your restaurant already has a commercial kitchen hood, you may eventually want to add another fryer, range, griddle, charbroiler, tandoor, or other piece of cooking equipment underneath it.
So can you simply put another appliance in the open space under the hood?
Sometimes, but not automatically.
Having enough physical room underneath a restaurant hood does not necessarily mean the existing ventilation and fire-protection systems were designed for the additional equipment.
Before adding another appliance, you may need to consider:
- Hood length and depth
- Hood overhang
- Type of cooking equipment
- Amount of grease and smoke produced
- Exhaust airflow
- Fire-suppression coverage
- Make-up air
- Gas capacity
- Electrical capacity
- Equipment clearances
- Manufacturer requirements
- Local approval requirements
This guide explains what restaurant owners should consider before adding more cooking equipment under an existing commercial kitchen hood.
Can You Add Another Appliance Under an Existing Hood?
Possibly.
If the hood was designed with enough capacity and coverage for the new equipment, adding another appliance may be possible.
However, you should not make that determination by looking at the empty floor space alone.
For example, you may have enough room to physically fit another 24-inch fryer underneath the hood.
But that fryer can also change:
- The grease load
- The heat load
- The ventilation demand
- The fire-suppression requirements
- The gas or electrical demand
That is why the complete cooking system should be reviewed before changing the cook line.
Empty Space Under a Hood Does Not Automatically Mean Usable Space
This is one of the most important concepts for restaurant owners to understand.
Imagine an existing hood with what looks like 24 inches of empty space at one end.
You may think:
"Perfect. I can put another 24-inch appliance there."
But part of that space may actually be needed to maintain the required hood overhang beyond the cooking equipment.
The hood may need to extend beyond the active cooking surfaces so smoke, heat, and grease are captured properly.
What Is Hood Overhang?
Hood overhang is the amount the commercial hood extends beyond the edge of the cooking equipment underneath it.
For many traditional canopy-style commercial hoods, proper overhang is important because cooking emissions do not travel perfectly straight upward.
The plume can spread outward as it rises.
That plume may contain:
- Smoke
- Heat
- Grease
- Steam
- Cooking odors
If new equipment is placed too close to the end of the hood, the hood may no longer provide the intended coverage.
Example: Adding Equipment to the End of a Hood
Suppose your restaurant has a hood over:
- 36-inch range
- 24-inch fryer
- 36-inch griddle
You notice another section of open floor space at the end of the cook line.
You want to add another fryer.
Before purchasing it, determine whether adding the fryer would place its cooking surface too close to or beyond the hood's intended capture area.
The correct answer should come from the actual hood design and installation requirements, not from whether the fryer physically fits.
Hood Width Is Only One Measurement
Restaurant owners often measure only the length of the hood.
For example:
"I have a 12-foot hood, so I can fit 12 feet of equipment."
That is not necessarily true.
You also need to consider:
- Front overhang
- Side overhang
- Equipment depth
- Cooking-surface position
- End panels or walls
Hood Depth Matters Too
A new appliance may be significantly deeper than the equipment it replaces.
For example, imagine replacing a shallow countertop appliance with a deeper floor-model charbroiler.
Even if both appliances are the same width, the charbroiler may extend farther toward the front edge of the hood.
That can change the hood's ability to capture the cooking plume.
Does the Type of New Equipment Matter?
Yes. A lot.
Different restaurant appliances produce very different amounts of:
- Heat
- Grease
- Smoke
- Steam
Adding another stock pot burner is not necessarily the same as adding another charbroiler.
Replacing an oven with a fryer is not necessarily the same as replacing one fryer with another similar fryer.
Why Cooking Duty Matters
Commercial cooking equipment can place different demands on a ventilation system based on the type of cooking being performed.
For example, compare:
- Boiling water
- Sautéing
- Deep frying
- Charbroiling burgers
- High-temperature wok cooking
These processes produce very different amounts of heat, grease, and smoke.
When adding equipment, the restaurant should consider not only how large the appliance is but also what it will actually cook.
Can You Add Another Fryer Under an Existing Hood?
Possibly.
But fryers produce grease-laden cooking vapor and typically operate under Type I ventilation.
Adding another fryer can increase:
- Cooking volume
- Grease production
- Heat output
- Fire-protection considerations
- Gas or electrical demand
The existing hood and fire-suppression system should be reviewed before adding the fryer.
Nishi Enterprise carries Commercial Deep Fryers for restaurant kitchens.
Can You Replace One Fryer With Another Fryer?
This may be easier than adding an entirely new appliance, but it should still be checked.
The replacement fryer may have different:
- Width
- Depth
- Oil capacity
- BTU input
- Electrical requirements
- Cooking-surface position
Do not assume that every fryer is interchangeable simply because both units fit into the same general category.
Can You Replace a Range With a Fryer?
Possibly, but this is a more significant change.
A fryer produces a different grease and fire hazard than many range applications.
The fire-suppression system and hood configuration may need to be reviewed when equipment type changes.
Can You Add Another Range?
A commercial range may fit under an existing hood if the system has sufficient coverage and is appropriate for the cooking being performed.
But adding another range can also increase:
- Total heat output
- Gas demand
- Cooking volume
Nishi Enterprise carries Commercial Ranges in multiple sizes and configurations.
Can You Add a Griddle Under an Existing Hood?
Possibly.
A griddle used for burgers, bacon, cheesesteaks, chicken, and other grease-producing foods can create a significant cooking plume.
The hood should be appropriate for the new cooking load.
Also check:
- Griddle width
- Griddle depth
- Cooking-surface location
- Fire-suppression coverage
- Gas or electrical requirements
Can You Add a Charbroiler Under an Existing Hood?
A charbroiler deserves careful consideration because it can produce substantial:
- Smoke
- Heat
- Grease
especially when cooking fatty proteins.
Adding a charbroiler can represent a much greater ventilation change than adding some lighter-duty appliances.
Do not purchase one simply because there appears to be enough physical space under the hood.
Can You Add a Stock Pot Range Under an Existing Hood?
Possibly.
A Commercial Stock Pot Range is commonly used for large pots containing:
- Soup
- Stock
- Curries
- Sauces
- Water
In addition to hood coverage, consider the height of the large pots that will be used.
The operator needs enough working room between the stock pot and the hood.
Can You Add a Wok Range?
Commercial wok ranges can produce intense heat and cooking emissions.
High-temperature stir-frying is very different from simply boiling a stock pot.
The existing ventilation system should therefore be reviewed before adding a wok station.
Nishi Enterprise carries Commercial Wok Ranges.
Can You Add a Tandoor Under an Existing Hood?
Possibly, but tandoors require careful planning.
A commercial tandoor differs from many conventional cooking appliances because:
- It is tall
- The cooking opening is on top
- Skewers are inserted vertically
- The oven produces intense heat
- Cooking proteins can produce grease and smoke
Simply finding enough floor space underneath a hood is not enough.
You also need adequate working space above the tandoor for:
- Inserting skewers
- Removing skewers
- Placing naan
- Removing bread
Nishi Enterprise carries Commercial Tandoors for restaurant and catering kitchens.
Can You Put Countertop Equipment Under an Existing Hood?
Yes, depending on the equipment and installation.
Countertop cooking equipment may be placed on:
- Equipment stands
- Chef bases
- Approved work surfaces
However, the height of the stand matters because it determines how close the cooking surface is to the hood.
Why Equipment Height Matters
A restaurant hood is positioned relative to the cooking equipment below it.
Replacing a short appliance with a taller appliance can reduce the distance between the cooking surface and hood.
This can happen when:
- A new model is taller
- Equipment is placed on a stand
- Legs are replaced with taller casters
Always compare final installed heights.
Can You Add Equipment Under a Type II Hood?
This depends heavily on what equipment you are adding.
A Type II hood is intended primarily for heat, steam, moisture, and condensation from non-grease-producing applications.
It should not simply be treated as a Type I grease hood.
If the new appliance produces grease-laden vapor or smoke, the ventilation requirements can change significantly.
Can You Put a Fryer Under a Type II Hood?
A typical commercial fryer produces grease-laden cooking vapor and is associated with Type I ventilation.
An existing Type II hood should not be assumed to become suitable simply because there is enough room to place a fryer underneath it.
What if a Hood Covers Both Type I and Type II Equipment?
When several appliances share one commercial hood and any of the cooking equipment requires Type I ventilation, the shared hood is generally treated as a Type I system.
This is another reason the whole equipment lineup matters.
What About the Hood Exhaust Fan?
The visible stainless steel hood is only one part of the ventilation system.
A commercial hood system can also include:
- Exhaust duct
- Exhaust fan
- Grease filters
- Make-up air
- Controls
- Fire suppression
Adding more equipment changes what the complete system has to handle.
Does Adding Equipment Mean You Need More Exhaust Air?
It can.
Adding more cooking equipment can change the ventilation demand, particularly when the new appliance produces significantly more heat, smoke, or grease than the previous lineup.
The existing exhaust system should be evaluated instead of assuming that the fan automatically has enough capacity.
What Is CFM?
CFM stands for:
Cubic Feet per Minute.
It is used to describe airflow.
Commercial exhaust systems move a certain volume of air through the hood and duct system.
However, restaurant owners should not try to determine whether a hood can support another appliance based solely on one CFM number.
Hood design also depends on:
- Equipment type
- Cooking duty
- Hood configuration
- Equipment arrangement
- Capture area
What About Make-Up Air?
When a restaurant hood exhausts air from the building, replacement air needs to enter the space.
This is commonly called:
make-up air.
If changes to the cook line require changes to exhaust airflow, the make-up air system may also need to be considered.
Why You Should Think About the Whole Ventilation System
It is easy to look at the stainless steel hood and think of it as a standalone appliance.
In reality, it is part of a complete ventilation system.
Changing the cook line can potentially affect several parts of that system at once.
What About Fire Suppression?
This is another major consideration.
Type I commercial kitchen systems generally include fire protection for the cooking equipment and hood system where required.
The fire-suppression system is designed around the protected cooking area and appliances.
Can You Add Equipment Without Changing Fire Suppression?
Sometimes, depending on the fire-suppression system and the equipment being added.
But you should not assume that existing coverage automatically applies to a new appliance.
Changes involving:
- Appliance type
- Appliance location
- Cooking media
- Cook-line arrangement
can require the fire-protection system to be reviewed.
Why Moving Equipment Can Matter Even if You Do Not Add Anything
You can change the cook line without increasing the number of appliances.
For example, you might switch:
Range | Fryer | Griddle
to:
Fryer | Griddle | Range
The same three appliances are still present, but their positions have changed.
That may affect:
- Fire-suppression coverage
- Hood capture
- Gas connections
- Workflow
Can You Slide an Appliance Over a Few Feet?
Possibly, but significant movement should still be considered in relation to:
- Hood boundaries
- Fire-suppression coverage
- Utility connections
Equipment should not be moved outside the intended protected cooking area.
Gas Capacity Is Another Limitation
Suppose you have enough hood capacity for another gas appliance.
You still need to determine whether the building's gas system can support it.
A restaurant may already have:
- Range
- Fryer
- Charbroiler
- Stock pot range
Adding another high-BTU appliance increases total gas demand.
What Happens if the Gas System Is Undersized?
An inadequately sized gas supply can contribute to problems such as:
- Weak flames
- Slow heating
- Poor recovery
- Equipment not performing as expected
The appliance BTU requirements should be considered as part of the overall gas system.
What About Electrical Capacity?
Electric cooking equipment may create another limitation.
A new appliance may require:
- 120V
- 208V
- 240V
- Single-phase power
- Three-phase power
- A dedicated circuit
Having room beneath the hood does not mean the correct electrical service exists at that location.
What About a Gas Appliance That Also Uses Electricity?
Many gas appliances still use electricity for components such as:
- Controls
- Fans
- Motors
- Ignition systems
Check both gas and electrical specifications when adding equipment.
What About Gas Quick Disconnects?
Movable gas equipment may use a commercial flexible gas connector, quick-disconnect fitting, and restraint system where appropriate.
If the cook line is rearranged, make sure the existing connections still work correctly with the new appliance positions.
Does Equipment Clearance Matter?
Yes.
Even if multiple appliances fit side by side, individual equipment may have manufacturer-required clearances.
Clearances can relate to:
- Combustible surfaces
- Service access
- Ventilation
- Adjacent equipment
Check the exact equipment installation instructions.
Can You Pack Equipment Tightly Together?
Commercial cook lines often place appliances very close together.
However, the specific equipment still needs to be installed according to its requirements.
Do not assume that eliminating every gap is automatically acceptable.
Service Access Matters Too
Restaurant equipment eventually needs:
- Cleaning
- Maintenance
- Repairs
A cook line that technically fits but leaves no practical way to service equipment can create problems later.
Think About Employee Workflow
Just because another appliance fits under the hood does not mean adding it creates a good kitchen.
Ask:
- Can employees safely work in front of the equipment?
- Can fryer baskets be removed safely?
- Can oven doors open?
- Can large pots be lifted?
- Can tandoor skewers be inserted?
- Can employees pass behind the cook?
More Equipment Is Not Always Better
A crowded cook line can reduce efficiency instead of increasing it.
For example, adding another fryer may increase theoretical cooking capacity but also create:
- Less prep space
- Less landing space
- Narrower aisles
- More congestion
The entire workflow should be considered.
What About Landing Space?
Cooks often need a nearby surface for:
- Pans
- Plates
- Ingredients
- Finished food
Filling every inch under and around the hood with cooking appliances can leave little room for practical restaurant operation.
Should You Add Equipment or Replace Equipment?
Sometimes replacing an existing appliance with a higher-capacity model makes more sense than adding another machine.
For example, instead of adding a second small fryer, you might consider whether a larger fryer configuration would better fit the available space and production needs.
The right decision depends on:
- Menu
- Production volume
- Available hood space
- Utility capacity
- Workflow
What if You Are Taking Over an Existing Restaurant?
This is one of the most common situations where hood questions come up.
You may lease a restaurant that already has:
- Commercial hood
- Fire suppression
- Gas line
- Cooking equipment
That existing infrastructure can be valuable.
However, it does not automatically mean the kitchen is ready for your menu.
The Previous Restaurant's Menu Matters
Suppose the previous restaurant used:
- Range
- Small griddle
- One fryer
Your new concept needs:
- Two fryers
- Large charbroiler
- Range
- Stock pot burner
That is a substantially different cooking lineup.
The existing hood should be evaluated for the new operation rather than assumed to be automatically suitable.
Taking Over a Restaurant for an Indian Concept
This is especially important when converting a former restaurant into an Indian restaurant.
The new equipment package might include:
- Tandoor
- Commercial range
- Stock pot range
- Fryer
- Wok range
That cook line may have very different ventilation, gas, and space requirements from the previous restaurant.
Nishi Enterprise carries Commercial Tandoors, Stock Pot Ranges, Wok Ranges, and other Commercial Cooking Equipment.
Can You Extend an Existing Restaurant Hood?
In some projects, modifying or extending a hood may be considered instead of completely replacing it.
Whether this is practical depends on the existing:
- Hood design
- Duct system
- Exhaust fan
- Make-up air system
- Fire suppression
- Building configuration
This should be evaluated by professionals familiar with commercial kitchen ventilation.
Can You Install a Second Hood?
Sometimes adding a second hood is more practical than trying to fit additional cooking equipment underneath the existing hood.
This may be considered when:
- The existing hood is already full
- The new equipment is in another area
- The new cooking process is substantially different
- The kitchen layout benefits from separate stations
Could Ventless Equipment Be an Alternative?
Some commercial appliances are specifically listed for ventless operation in approved applications.
Depending on the restaurant and local approval, ventless equipment could provide another option when existing hood space is limited.
However, "ventless" does not mean:
- No installation requirements
- No clearances
- No fire-protection requirements
- No local approval
Always verify the exact appliance.
Can You Add Non-Cooking Equipment Under a Hood?
Physical space beneath a hood may sometimes contain equipment that does not itself require Type I ventilation.
However, using valuable hood space for equipment that does not need it may not be the best kitchen-layout decision.
If the restaurant expects to expand the cook line later, preserving that hood space could be useful.
What Should You Measure Before Buying More Equipment?
Before ordering another appliance, measure the existing cook line.
Record:
- Total hood length
- Total hood depth
- Available space between appliances
- Available space at each end
- Hood height above cooking surfaces
- Existing appliance widths
- Existing appliance depths
Measure the New Equipment Too
For the proposed appliance, check:
- Overall width
- Overall depth
- Overall height
- Cooking-surface height
- Gas or electrical requirements
- Manufacturer installation clearances
Do Not Buy Based Only on Nominal Width
An appliance described as a "36-inch range" may have dimensions or installation requirements that extend beyond the simple nominal width.
Always use the actual specification sheet for the exact model.
Check the Hood Nameplate
If possible, locate the manufacturer's information on the existing hood.
This can help identify:
- Hood manufacturer
- Model
- Listing information
- Design specifications
That information can be useful when evaluating changes.
Check the Existing Fire-Suppression System
If you are changing equipment under a Type I hood, the fire-suppression system should be part of the review.
Do not assume that because the hood is large enough, the suppression system automatically protects every possible appliance arrangement.
Check Your Gas Supply
For gas equipment, collect the BTU input of:
- Existing appliances
- New appliance
This gives the appropriate professional the information needed to evaluate the additional gas load.
Check Your Electrical Supply
For electric equipment, verify:
- Voltage
- Amperage
- Phase
- Plug type
- Whether equipment is hardwired
This can prevent purchasing a piece of equipment that the kitchen cannot easily power.
Check Your Menu Before Adding Equipment
Ask why the equipment is being added.
Is it because:
- The restaurant has higher volume?
- A new menu category is being introduced?
- The existing appliance is too small?
- You need backup capacity?
- You are adding catering?
The reason can help determine whether adding another appliance is actually the best solution.
Example: Adding a Second Fryer
A restaurant has one fryer but repeatedly falls behind on fried-food orders.
A second fryer might improve capacity.
Before purchasing it, check:
- Is there sufficient hood coverage?
- Does the fire-suppression system cover the proposed position?
- Can the gas or electrical system support it?
- Is there enough aisle and working space?
- Will the fryer interfere with adjacent equipment?
Example: Adding a Tandoor
An Indian restaurant wants to increase naan and kebab production by adding a second tandoor.
Before purchasing it, consider:
- Hood width
- Hood depth
- Working height above the tandoor
- Gas capacity
- Fire-suppression coverage
- Employee access
Even if the second tandoor physically fits, the complete installation still needs to work.
Example: Adding a Charbroiler
A restaurant wants to add grilled steaks and burgers to the menu.
A charbroiler can produce substantially more smoke and grease than some other appliances.
This makes it especially important to evaluate the existing hood before adding one.
Example: Replacing Several Small Appliances
A restaurant might have:
- Two small hot plates
- Small griddle
and decide to replace them with a full commercial range.
This may simplify the equipment lineup, but the new range can have different:
- Dimensions
- BTU input
- Cooking applications
- Clearances
The hood and utilities should still be checked.
Can the Existing Hood Be Enough but the Fire Suppression Not Be?
Yes.
This is why the hood and suppression system need to be considered separately.
The stainless steel canopy may physically cover the new equipment while the existing fire-protection configuration still needs modification.
Can the Hood Be Large Enough but the Gas Line Too Small?
Yes.
The ventilation system and utility system are separate considerations.
You could have plenty of hood space but insufficient gas capacity for another high-BTU appliance.
Can the Hood Be Large Enough but the Electrical Panel Be Full?
Yes.
The same principle applies to electrical equipment.
A 208V or 240V appliance may require electrical capacity that is not currently available.
Restaurant Equipment Expansion Checklist
Before adding equipment under an existing hood, check:
- Exact hood dimensions
- Required hood overhang
- New equipment width and depth
- New equipment height
- Cooking method
- Grease and smoke production
- Existing exhaust capacity
- Make-up air
- Fire-suppression coverage
- Gas capacity
- Electrical capacity
- Equipment clearances
- Employee working space
- Manufacturer instructions
- Local approval requirements
Questions to Ask Before Ordering the New Appliance
- Why are we adding this equipment?
- Does it fit within the hood capture area?
- Is it a heavier cooking duty than what was previously there?
- Will the fire-suppression system need modification?
- Can the building supply enough gas?
- Can the electrical system support it?
- Will employees still have enough working room?
- Does the equipment manufacturer have special installation requirements?
When Should You Have the Existing Hood Reviewed?
A review is especially useful when:
- Adding another major cooking appliance
- Changing appliance types
- Adding a fryer
- Adding a charbroiler
- Adding a wok range
- Adding a tandoor
- Rearranging the cook line
- Taking over a restaurant with an existing hood
- Changing the restaurant concept
Who Should Review the Installation?
Depending on the project, review may involve:
- Commercial kitchen designer
- Hood or ventilation contractor
- Fire-suppression contractor
- Electrician
- Gas contractor
- Equipment manufacturer
- Local authority having jurisdiction
You may not need every one of these professionals for a simple equipment change, but major cook-line modifications should not be based on guesswork.
Planning a Restaurant Remodel
Restaurant remodels are a good opportunity to review the entire cook line instead of simply adding equipment wherever there is open space.
Consider whether the kitchen would work better by:
- Replacing undersized equipment
- Rearranging stations
- Increasing refrigeration near prep
- Creating better landing space
- Improving employee movement
Nishi Enterprise works with restaurants planning complete commercial kitchens through its Restaurant Design Consultation.
Frequently Asked Questions
Can you add more equipment under an existing restaurant hood?
Possibly. The new appliance must fit within the appropriate hood coverage, and the ventilation system, fire suppression, utilities, equipment clearances, and local requirements should be reviewed.
If there is empty space under my hood, can I put equipment there?
Not automatically. Some of that space may be needed for hood overhang or other installation requirements.
Can I add another fryer under my hood?
Possibly, but an additional fryer can change the grease load, heat load, fire-suppression requirements, and gas or electrical demand.
Can I add a charbroiler under an existing hood?
Possibly, but charbroilers can produce substantial smoke, grease, and heat, so the existing ventilation system should be reviewed first.
Can I add another range?
Possibly. Check hood coverage, gas or electrical capacity, fire protection, and the dimensions of the range.
Can I add a tandoor under an existing hood?
Possibly, but you need to consider hood coverage, working height above the tandoor, ventilation, utilities, and fire-suppression requirements.
Can I add a wok range?
Potentially, but high-temperature wok cooking can place substantial demands on the ventilation system.
Can I replace a range with a fryer?
Potentially, but changing the appliance type can affect ventilation and fire-suppression requirements.
Can I rearrange equipment under an existing hood?
Possibly. However, changing equipment positions can affect fire-suppression coverage, hood capture, and utility connections.
Does the hood need to extend past the equipment?
Canopy-style restaurant hoods commonly require overhang beyond cooking surfaces on open sides. The exact hood design and applicable requirements should be checked.
Can I fill the entire width of my hood with equipment?
Not necessarily. Required overhang can mean that the usable cook-line width is less than the total hood width.
Does adding equipment require more CFM?
It can. The answer depends on the new appliance, cooking duty, hood design, and existing exhaust system.
Does adding equipment affect make-up air?
Potentially. If the exhaust requirements change, the replacement-air system may also need to be evaluated.
Do I need to change my hood fire suppression if I add equipment?
Possibly. Appliance type, position, and cooking method can affect the required fire-protection coverage.
Can I add gas equipment if there is an unused gas connection?
An available connection does not automatically mean the gas system has enough capacity for the new appliance. The total gas load should be checked.
Can I add electric equipment if there is an outlet nearby?
Not automatically. Confirm voltage, amperage, phase, plug configuration, and circuit capacity.
Can I use a Type II hood for new grease-producing cooking equipment?
A Type II hood is not intended to substitute for Type I ventilation where the cooking process requires a grease hood.
Can I extend my existing hood?
Some hood systems may be modified or expanded, but feasibility depends on the existing hood, ductwork, exhaust fan, make-up air, fire suppression, and building.
Can I install a second hood instead?
Possibly. In some kitchen layouts, a second hood or separate cooking station may make more sense than trying to fit everything underneath one existing hood.
Should I buy the equipment before checking the hood?
Ideally, no. Confirm that the existing hood and utilities can support the proposed appliance before purchasing it.
Final Thoughts: Adding Equipment Under an Existing Restaurant Hood
You can sometimes add more cooking equipment under an existing commercial kitchen hood.
But the question is not simply:
"Does it physically fit?"
You should also ask:
- Does it remain within the hood's capture area?
- Is there enough required overhang?
- What type of cooking will it perform?
- Does it produce more grease or smoke?
- Can the exhaust system handle the new cook line?
- Does the fire-suppression system cover it?
- Can the gas or electrical system support it?
- Are the required clearances maintained?
- Will employees still have enough room to work?
This is particularly important when adding equipment such as:
- Fryers
- Charbroilers
- Griddles
- Ranges
- Stock pot ranges
- Wok ranges
- Tandoors
Nishi Enterprise carries Commercial Cooking Equipment, including Commercial Fryers, Commercial Ranges, Stock Pot Ranges, Wok Ranges, and Commercial Tandoors.
Restaurants expanding or redesigning a kitchen can also learn more about Nishi Enterprise's Restaurant Design Consultation.
The simplest rule is this: open space under a restaurant hood is not automatically available equipment space. Check the hood coverage, fire suppression, utilities, equipment dimensions, and cooking application before adding another appliance.
